作　　者： ; ; ;

机构地区： 广西大学

出　　处： 《酿酒科技》 2015年第11期65-68,71,共5页

摘　　要： 橡木中的香气对朗姆酒的口感与品质影响较大,橡木烘烤后香气的挥发性研究非常重要。橡木烘烤后采用裂解-气相色谱-质谱(PY-GC-MS)联合分析,对橡木香气挥发性能进行系统的研究,得出在各个烘烤工艺阶段,所包含香气成分的相关数据,探索出香气成分变化的规律,为陈酿朗姆酒用橡木桶的生产提供理论依据。结果表明,酮类、醛类、苯酚类、酯类及少量酸类物质在各个烘烤阶段含量是增多的,有利于朗姆酒的陈酿;而在烘烤过程中,部分的盐类、口恶嗪类、口恶唑烷类物质含量的减少或消失,降低了朗姆酒陈酿中有害物质含量。烘烤后的橡木桶挥发的香气有益于朗姆酒陈酿。 Oak aroma is essential to the taste and the quality of rum. Accordingly, it is crucial to explore the volatility of oak aroma after bak-ing. In this study, after oak baking, the volatility of oak aroma was analyzed by PY-GC-MS. The relative data of aroma compositions in differ-ent baking stage were obtained to investigate the general change rules of aroma compositions and further to provide theoretical evidence for manufacturing oak barrel for rum aging. The results indicated that, ketones, aldehydes, phenols, lipids, and small amounts of acids increased during each stage of baking which was beneficial to rum aging;on the other hand, part of salt, oxazine, and oxazolidine decreased/disappeared during baking process which could reduce the harmful substance content in rum aging;and the volatile aroma of oak barrel after baking was beneficial to rum aging.

关 键 词： 美国白橡 朗姆酒 烘烤 香气 裂解 气质联用

领　　域： [轻工技术与工程] [轻工技术与工程] [轻工技术与工程] [轻工技术与工程]